Özet:

Advanced glycation end products (AGE) are formed in the body endogenously, while exogenously are mostly taken in the body with heat-processed nutrients. In recent years, with the increase in the consumption of processed foods, the diet and AGE consumption has also increased. Many factors, such as the composition of the food, moisture, pH, preparation stages and cooking methods, directly or indirectly affect the formation of AGE. The amount of AGE in foods is increased by increasing the antioxidant capacity and acidity of the food (limon juice, sirke, etc.) It can be added and cooked by appropriate methods. Polyphenols reduce the formation of AGE by preventing the addition of sugar to proteins, glucose oxidation and the formation of free radicals. Today, the use of plant extracts, which are natural AGE inhibitors, is increasing due to the potential side effects of artificial AGE inhibitors. Reducing the consumption of foods containing AGE in the diet can be an effective approach to preventing the accumulation of AGE in the body. This collection is written to study the formation of AGE, the mechanism of action and the effect of polyphenols on the formation of AGE in foods.

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